Vertical turkey roaster

Bordello

I love doing beer butt chicken, finally ordered two Willie's chicken sitters, the turkey sitter was not available. [p]Does anyone use another vertical turkey roaster??? If so, what kind and how do you like it???[p]If using a vertical turkey roaster in a large egg, sitting in a pan on the inverted plate setter, how large of a bird can fit??? No grill, gives more room.[p]Thanks,[p]New Bob

Sundown

New Bob,[p]I have the wire ones - a little difficult to clean but I still use them regularly. Largest turkey I've done was 23 lbs. Only used a drip pan and have had wonderful results every time. Moist, just a touch of smoke with crispy skin. All my prep includes is butter smeared all over the bird and a "touch" of salt and pepper. 350º - 375º 20 min per lb as a rule of thumb with 160-170º for the breast meat or 180º for the thigh.
Simple and easy just be careful after the bird is out of the Egg and had a little rest. When you carve you should make sure you are over a deep enough platter or pan to catch the juice for gravy. I've gotten as much as a cup and a half out of one bird!
BTW - I've never brined a bird they are plenty moist without brining.[p]

Bordello

Sundown,
Lots of good information,
Thanks,
New Bob

Grill With Bill

New Bob,[p]When I do chickens or turkeys I like to put them on the vertical roaster with the legs up and the breast down. I find that this helps for two reasons. One, the dark meat is higher in the cooker where the air is hotter. And two, the fat from the dark meat drips down over the white meat keeping it moist.[p]Bill